CN106479800A - A kind of interpolation employing Phyllanthus emblica L. of pectase and the technical method of Herba Houttuyniae brewing healthy wine - Google Patents

Abstract

The invention discloses a kind of add the employing Phyllanthus emblica L. of pectase and the technical method of Herba Houttuyniae brewing healthy wine, described technical method is：(1) weigh 25 kilograms of Phyllanthus emblica L., the blue berry of 5 kilograms of Herba Houttuyniae and 3 kilograms, smash and mix homogeneously obtains pulp；(2) 0.03 kilogram of pectase, 40 DEG C of insulation enzymolysis 4h are added in step (1) gained pulp, cooling obtains pulp extracting solution；Weigh 60 kilograms of waxy type black Semen Maydis, smash, be placed in immersion 3h in clear water；After immersion terminates, steaming and decocting 1h, cooling；(3) after cooling finishes, add the pulp extracting solution of step b acquisition, add 0.8 kilogram of distillers yeast, 0.1 kilogram of saccharifying enzyme, 5 kilograms of yeast and 65 kg of water, be uniformly mixed；25 DEG C of uncovered pre fermentation 1 day, are sufficiently stirred for 1 time during pre fermentation；(4) after pre fermentation terminates, closing fermentation 50 days, close 20 DEG C of fermentation temperature；Filter, obtain final product.

Description

A kind of interpolation employing Phyllanthus emblica L. of pectase and the technical method of Herba Houttuyniae brewing healthy wine

Technical field

The present invention relates to a kind of drinks formula and processing technique, particularly to a kind of interpolation employing Phyllanthus emblica L. of pectase and the technical method of Herba Houttuyniae brewing healthy wine, belong to drinks formula technique field.

Background technology

Before the generation of wine much occurs early than word, archeological evidence shows, just has the container containing wine far away from the Stone Age.The material conditions being generated according to wine and relevant record, our ancestors just understood how to produce alcoholic beverage with wild fruit, Mel and corn early in primitive society's period.The material conditions of alcohol producing are that natural possess, so that the ape and monkey that can carry out simple imitativeness work also can " brew alcoholic beverages ".

According to written by Li Hua《Fluffy window night language》Described in：Mount Huang many apes monkey, spring and summer is picked flowers in stone low-lying area, ferments into soup, and fragrance overflows and sends out, and hears hundreds of steps ".This claim through the nectar fruit wine that wild flowers and fruits are piled up in high temperature season natural fermentation.Ape wine ".Forefathers are also on the record of " monkey adopts all sorts of flowers wine brewing, in the stone cave that natives obtain " in the Wuzhi Mountain of Hainan Island.The development of agricultural promotes the development of brewing industry.With.What ape wine " had essential distinction is artificial grain wine brewing, and this can trace back to the Yangshao culture period of B.C. 5000 China, ' the i.e. bent tiller fermentation wine-making of China ancients invention.After Shang dynasty, the kind of corn, yield portion have and develop on a large scale very much, and this makes brewing technique more flourishing.Hereafter, invented Spirit again.The brewing technique of China serves not only as one kind.Culture " and the mark of social civilization. will, is also that significant achievements and on world's wine variety are contributed greatly simultaneously.

The traditional alcoholic beverage of China is yellow wine, rice wine and Chinese liquor.Wine is that Han dynasty Zhang Qian is introduced by the Western Regions.Medicated beer, brandy, whiskey, vodka etc. are in succession by the incoming China in west after 18th century.Brandy originates in France, and the wine wine made of distillation is traditionally referred to as brandy by China, and the wine being distilled into other fruits then before brandy titled with fruit title, such as calvados, Kirsh etc..The generation that whiskey originates in wine much occurs in the past early than word.(gin, originates in Holland to gin, is with Fructus Hordei Vulgaris, Semen Maydiss as raw material, makes edible ethanol, then gin is soaked in wine, makes through distillation.

Vodka is the Conventional espresso wine of the Soviet Union, is with Rhizoma Solani tuber osi or Semen Maydiss as base stock, makes edible ethanol through liquid fermentation and distillation, is proportionally added into distilled water or drinkable water, then through carbonization treatment, removes impurity and abnormal flavour is made.Medicated beer originates from Egypt of 1200 BC.The medicated beer of early stage is with Fructus Hordei Germinatus as raw material, and to after 12nd century of Christian era, German initiates plus the method to produce medicated beer for the Flos lupuli (Flos Humuli Lupuli), has just made on medicated beer band good refreshing bitterness and the style of fragrance.Generally 30～65 degree of Chinese liquor, generally 12～20 degree of yellow wine, generally 10～15 degree of wine, generally 3.5 degree of medicated beer.Chinese liquor is liquor again, is generally brewed by corn and forms, main component is ethanol, also contains the materials such as a small amount of Alcohols,fusel, organic acid, lipid, because its alcohol content is high, therefore also referred to as pure heat beverage.Yellow wine is China's special product, gains the name because of its yellow and bright color.Yellow wine is nutritious, is wherein rich in several amino acids and low molecular sugar, also contains lipid, organic acid, higher alcohol and multivitamin, therefore be otherwise known as.Liquid cake ".Yellow wine has relaxing muscles and tendons and activating QI and blood in the collateral, the effect promoting circulation, accelerating metabolism.Wine is with fresh grape fruit or Sucus Vitis viniferae, is made by special procedure.It contains the multiple nutritional components such as aminoacid, vitamin, mineral, glucose, malic acid, tartaric acid.Wine has various health care functions, and to cardioprotection, to prevent arteriosclerosis, facilitating digestion, prevention renal calculuss, cancer-resisting etc. from all playing the role of good.Additionally, old people drinks wine on a small quantity also has the effects such as slow down aging, prevention dementia.A lot of health preserving scholars advocate and drink a small amount of wine daily, generally daily 50～l00ml.Medicated beer, in addition to containing a small amount of ethanol, also contains multiple nutritional components, has the refined title of " liquid bread ".It possesses 3 primary conditions of nutraceutical：Rich in aminoacid and vitamin, there are 17 kinds of aminoacid needed by human and 10 multivitamins；Heat is higher, and ethanol, carbohydrate, aminoacid etc. all belong to high heat composition；Containing human body required materials such as abundant potassium, sodium, calcium, magnesium.

Content of the invention

The present invention is based on existing technology, using novelty the principles of science it is proposed that the technical method of a kind of employing Phyllanthus emblica L. of interpolation pectase and Herba Houttuyniae brewing healthy wine, its technical method is scientific and reasonable, can improve quality and yield efficiency, reach high-yield and high-efficiency purpose.

The present invention solves its technical problem and employed technical scheme comprise that：

A kind of interpolation employing Phyllanthus emblica L. of the pectase and technical method of Herba Houttuyniae brewing healthy wine, described technical method is：(1) weigh 25 kilograms of Phyllanthus emblica L., the blue berry of 5 kilograms of Herba Houttuyniae and 3 kilograms, smash and mix homogeneously obtains pulp；(2) 0.03 kilogram of pectase, 40 DEG C of insulation enzymolysis 4h are added in step (1) gained pulp, cooling obtains pulp extracting solution；Weigh 60 kilograms of waxy type black Semen Maydis, smash, be placed in immersion 3h in clear water；After immersion terminates, steaming and decocting 1h, cooling；(3) after cooling finishes, add the pulp extracting solution of step b acquisition, add 0.8 kilogram of distillers yeast, 0.1 kilogram of saccharifying enzyme, 5 kilograms of yeast and 65 kg of water, be uniformly mixed；25 DEG C of uncovered pre fermentation 1 day, are sufficiently stirred for 1 time during pre fermentation；(4) after pre fermentation terminates, closing fermentation 50 days, close 20 DEG C of fermentation temperature；Filter, obtain final product.

It is an advantage of the invention that:Its technical method of the present invention is scientific and reasonable, it is possible to increase quality and yield efficiency, reaches high-yield and high-efficiency purpose.

Specific embodiment

For making the object, technical solutions and advantages of the present invention of greater clarity, below by specific embodiment, the present invention to be described.However, it should be understood that these descriptions are simply exemplary, and it is not intended to limit the scope of the present invention.Additionally, in the following description, eliminate the description to known features and technology, to avoid unnecessarily obscuring idea of the invention.

A kind of interpolation employing Phyllanthus emblica L. of the pectase and technical method of Herba Houttuyniae brewing healthy wine, described technical method is：(1) weigh 25 kilograms of Phyllanthus emblica L., the blue berry of 5 kilograms of Herba Houttuyniae and 3 kilograms, smash and mix homogeneously obtains pulp；(2) 0.03 kilogram of pectase, 40 DEG C of insulation enzymolysis 4h are added in step (1) gained pulp, cooling obtains pulp extracting solution；Weigh 60 kilograms of waxy type black Semen Maydis, smash, be placed in immersion 3h in clear water；After immersion terminates, steaming and decocting 1h, cooling；(3) after cooling finishes, add the pulp extracting solution of step b acquisition, add 0.8 kilogram of distillers yeast, 0.1 kilogram of saccharifying enzyme, 5 kilograms of yeast and 65 kg of water, be uniformly mixed；25 DEG C of uncovered pre fermentation 1 day, are sufficiently stirred for 1 time during pre fermentation；(4) after pre fermentation terminates, closing fermentation 50 days, close 20 DEG C of fermentation temperature；Filter, obtain final product.

Ultimate principle and principal character and the advantages of the present invention of the present invention have been shown and described above.It should be understood by those skilled in the art that; the present invention is not restricted to the described embodiments; merely illustrating the principles of the invention described in above-described embodiment and description; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications; these changes and improvements both fall within scope of the claimed invention, and claimed scope is by appending claims and its equivalent thereof.

Claims (1)

1. a kind of technical method adding the employing Phyllanthus emblica L. of pectase and Herba Houttuyniae brewing healthy wine it is characterised in that：Described technical method is：(1) weigh 25 kilograms of Phyllanthus emblica L., the blue berry of 5 kilograms of Herba Houttuyniae and 3 kilograms, smash and mix homogeneously obtains pulp；(2) 0.03 kilogram of pectase, 40 DEG C of insulation enzymolysis 4h are added in step (1) gained pulp, cooling obtains pulp extracting solution；Weigh 60 kilograms of waxy type black Semen Maydis, smash, be placed in immersion 3h in clear water；After immersion terminates, steaming and decocting 1h, cooling；(3) after cooling finishes, add the pulp extracting solution of step b acquisition, add 0.8 kilogram of distillers yeast, 0.1 kilogram of saccharifying enzyme, 5 kilograms of yeast and 65 kg of water, be uniformly mixed；25 DEG C of uncovered pre fermentation 1 day, are sufficiently stirred for 1 time during pre fermentation；(4) after pre fermentation terminates, closing fermentation 50 days, close 20 DEG C of fermentation temperature；Filter, obtain final product.